składniki: Egyptian cuisine

Evidence: 100 • authority: 72

Egyptian cuisine makes heavy use of poultry, legumes, vegetables and fruit from Egypt's rich Nile Valley and Delta. Examples of Egyptian dishes include rice-stuffed vegetables and grape leaves, hummus, falafel, shawarma, kebab and kofta. Others include ful medames, mashed fava beans; koshary, lentils and pasta; and molokhiyya, jute leaf stew. A local type of pita known as eish baladi is a staple of Egyptian cuisine, and cheesemaking in Egypt dates back to the First Dynasty of Egypt, with Domiati being the most popular type of cheese consumed today. Egyptian cuisine relies heavily on vegetables and legumes, but can also feature meats, most commonly rabbit and poultry such as squab, chicken,…

Evidence: 73 • authority: 72

Arab cuisine refers to the regional culinary traditions of the Arab world, spanning the Maghreb (the west) and the Mashriq (the east). These cuisines are centuries old and reflect Arab trade in ingredients, spices, herbs, and commodities. The regions share many similarities, but also have unique traditions. Climate, cultivation, and commerce have influenced them. Across the region, staple ingredients include wheat and rice, lamb and chicken, yoghurt and other dairy products, and a wide range of legumes and vegetables, seasoned with herbs and spices such as cumin, cinnamon, saffron, and sumac. Coffee and tea, often flavored with cardamom, are popular beverages along with arak in some places.…

Evidence: 52 • authority: 72

Chadian cuisine is the cooking traditions, practices, foods and dishes associated with the Republic of Chad. Chadians use a medium variety of grains, vegetables, fruits and meats. Commonly consumed grains include millet, sorghum, and rice as staple foods. Commonly eaten vegetables include okra and cassava. A variety of fruits are also eaten. Meats include mutton, chicken, pork, goat, fish, lamb and beef. The day's main meal is typically consumed in the evening on a large communal plate, with men and women usually eating in separate areas. This meal is typically served on the ground upon a mat, with people sitting and eating around it.

Evidence: 47 • authority: 92

Underrated aspects of a true Mediterranean diet: understanding traditional features for worldwide application of a "Planeterranean" diet.. Over the last decades, the Mediterranean diet gained enormous scientific, social, and commercial attention due to proven positive effects on health and undeniable taste that facilitated a widespread popularity. Researchers have investigated the role of Mediterranean-type dietary patterns on human health all around the world, reporting consistent findings concerning its benefits. However, what does truly define the Mediterranean diet? The myriad of dietary scores synthesizes the nutritional content of a Mediterranean-type diet, but a variety of aspects ar…

Evidence: 47 • authority: 92

From Ancient Fermentations to Modern Biotechnology: Historical Evolution, Microbial Mechanisms, and the Role of Natural and Commercial Starter Cultures in Shaping Organic and Sustainable Food Systems.. From the first spontaneous fermentations of early civilizations to the precision of modern biotechnology, natural starter cultures have remained at the heart of fermented food and beverage production. Composed of complex microbial communities of lactic acid bacteria, yeasts, and filamentous fungi, these starters transform raw materials into products with distinctive sensory qualities, extended shelf life, and enhanced nutritional value. Their high microbial diversity underpins both their func…

Evidence: 41 • authority: 72

Turkish cuisine (Turkish: Türk mutfağı) encompasses the traditional and regional foods of Turkey and its diaspora. It developed primarily from Ottoman cuisine, which synthesized Central Asian culinary traditions with Mediterranean and Middle Eastern influences. During the Ottoman period, Turkish cuisine played a central role in influencing the cuisines of the former Ottoman territories, particularly in the Balkans, the Levant, Mesopotamia, North Africa, the South Caucasus and Crimea, resulting in a shared culinary heritage. The cooking of Istanbul, Bursa, İzmir, and the rest of the Anatolia region inherits many elements of Ottoman court cuisine, including moderate use of spices, a preferenc…

Evidence: 41 • authority: 72

The cuisine of ancient Egypt encompasses the food and drink consumed by the ancient Egyptians throughout a span of over three thousand years, which retained many consistent traits until well into Greco-Roman times. The staples of the ancient Egyptian diet were bread and beer, which were supplemented with vegetables, legumes, fruits, meat, and seasonings prepared in a multitude of ways.

Evidence: 41 • authority: 72

Legumes are plants in the pea family Fabaceae (or Leguminosae), or the fruit or seeds of such plants. When used as a dry grain for human consumption, the seeds are also called pulses. Legumes are grown agriculturally, primarily for human consumption, but also as livestock forage and silage, and as soil-enhancing green manure. Legumes produce a botanically unique type of fruit—a simple dry fruit that develops from a simple carpel and usually dehisces (opens along a seam) on two sides. Most legumes have symbiotic nitrogen-fixing bacteria, Rhizobia, in structures called root nodules. Some of the fixed nitrogen becomes available to later crops, so legumes play a key role in crop rotation.

Evidence: 35 • authority: 80

Nitrate and nitrite content of vegetables, fruits, grains, legumes, dairy products, meats and processed meats

Evidence: — • authority: 72

Kibbeh (, also kubba and other spellings; Arabic: كبّة, romanized: kibba; Egyptian Arabic: كبيبة, romanized: kobeba) is a popular dish in the Arab world and the Levant in particular, made of spiced lean ground meat and bulgur wheat. Kibbeh is considered to be a national dish of Lebanon and Syria. In Levantine cuisine, kibbeh is made by pounding bulgur wheat together with meat into a fine paste and forming it into ovoid shapes, with toasted pine nuts and spices. It may also be layered and cooked on a tray, deep-fried, grilled, or served raw. The Syrian city of Aleppo can lay claim to at least 17 types of kibbeh. In Mesopotamian cuisine, versions with rice or farina are found. Outside of Leba…

Evidence: — • authority: 72

Sudanese cuisine is greatly affected by the historical cross-cultural influences of Arab, Nubian, Egyptian, Turkish, Greek, and Levantine cuisine in Sudan. Many Sudanese foods have been around for thousands of years. The most common meats eaten are lamb and beef, in accordance with the Islamic halal laws. Most meals are communal and often shared with family, neighbors, and guests, as part of Sudanese hospitality. Breads such as baladi or aish baladi, a popular pita bread and gorrassa—a pancake-like bread similar to a crêpe—are eaten with savory stews (mullah), cheese (jibna), fava beans, and falafel (tamiya). There is also kisra, fermented bread similar to Ethiopian injera, but thinner and…

Evidence: — • authority: 72

Levantine cuisine is the traditional cuisine of the Levant. The cuisine has similarities with other Easter Mediterranean cuisines, such as Balkan cuisine, particularly Greek Egyptian cuisine, North African cuisine, and Ottoman cuisine. It is particularly known for its meze spreads of hot and cold dishes, most notably among them Manakish pies, kibbeh, ful medames, hummus, tabbouleh and baba ghanoush, accompanied by bread.